Probiotic combinations affect characteristics of chickpea yogurt: an investigation on physicochemical, rheological, and organoleptic properties and SCFAs fermentation.
- 2026-05
- Food chemistry 510
- Haiyang Shi
- Jing Luo
- Zhexin Fan
- Baokun Li
- Xiaoqian Chen
- Bingyuan Lei
- Yingying Qiu
- Jiancheng Wang
- Tong Pan
- Wenwei Lu
- Zhifeng Fang
- PubMed: 41795525
- DOI: 10.1016/j.foodchem.2026.148756
- Low evidence
The yogurt fermented by B. breve CCMXJ2002 (at 2% inoculum) significantly increased SCFAs, especially acetic acid, propionic acid, and isobutyric acid.
- Effect
- Beneficial
- Effect size
- Moderate
- Significant
- Yes